Last updated on October 15th, 2024
When a cake is this easy to make and tastes so good, who needs a cake mix? This vanilla-scented cake is simply irresistible slathered with your favourite icing or layered in whipped cream and strawberries.
Vanilla Cake
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Pin RecipeDescription
Beautiful, simple and classic – a delicious double layer vanilla cake!
Ingredients
- 2 cups sugar
- 4 eggs
- 2 ½ cups all-purpose flour
- 1 cup milk
- 3/4 cup vegetable oil
- 2 ¼ tsp baking powder
- 1 tsp vanilla essence
Instructions
- Preheat oven to 180°C.
- Line two 23cm round cake pans or one 23 x 33 cm rectangular baking pan with wax paper. Grease the paper and the sides of the pan well.
- In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened – about one minute.
- Add sifted flour, milk, oil, baking powder and vanilla essence, and beat for another minute – just until the batter is smooth and creamy. Don’t overbeat. Pour batter into the prepared baking pan(s).
- Bake in preheated oven for 30-40 minutes or until the tops are golden and a toothpick poked into the centre of the layer comes out clean. A single rectangular pan will take longer to bake than two round ones.
- Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting, if desired.
I used this recipe for a birthday cake and it works beautifully. The cake is moist and very tastey. Will only be using this recipe from now on!
Hi there! Can I cover this cake with fondant??
Can I also double the ingredients for a bigger cake?
Thx a lot xx
LOVE this recipe. It is an absolute hit with family and friends. Only use this recipe now. Thank you for sharing it. 😀
This is a winining recipe..easy and totally tasty even without a topping.
This is the exact recipe I am looking for, however, you don’t mention what size eggs are required. It would be helpful please if egg weight in shell is given. Many thanks for a simple but practical recipe.
Hi, you can use medium sized egss. I never weigh my eggs but I just use standard sized eggs – not Jumbo. Although I’m sure if you used jumbo eggs, those would be fine too! 🙂
AWESOME………….I GET COMPLIMENTS EVERYTIME I BAKE THIS CAKE AND I MAKE CUPCAKES WITH THE MIXTURE AND THEY ARE DIVINE!!!!!!!!!!!!!
My 10yr old daughter sourced the recipe and made it herself. The best ever!! So moist and tasty AND it rose beautifully. Will only use this recipe in future.
too much sugar!!!! 2 cups of sugar??? my kids couldnt eat it. Do you have a recipe for low sugar cakes that come out very nice-yellow or vanilla please
It had a good texture, will add more vanilla essence to cover the very MILD oil taste i was getting and it took an 1 hour 15mins to bake.
Just tried this recipe. The cake is divine,
Nice and delicious. great recipe. thanks for sharing.
Easy and great cake. I cut the sugar down to 1 1/2 cups and use this cake as my base for Tres Leche cake. Everyone who tries it loves it! Thanks for the recipe.
Easy and great for the family, but the worst thing about it it have so much sugar and the best thing that its irresistibly delicious!!!!
simple but very nice.thenx for the recipe.
simple but nice recipe
What a perfect recipe. The cake taste delicious using it for a wedding cake with gingerbread and fondant. Thank you for sharing
Baked this for my daughter’s 3rd birtday. Was a hit! I made frosting consisting of double cream (whipped), cream cheese and a dash of icing sugar. Yummy!
Easy recipe that I just did with my five year old son!
Please can anyone advise how to bake a cake without it splitting on the top during the baking process?
Hi Nikki – don’t overmix the batter – that often results in the top splitting. Also, I find if I place the cake tin with another baking tray overhead, it prevents the cake from forming a crust and this in turn helps to prevent cracking.
Overmixing can be the cause nd failing to follow the right procedure as well opening the oven wthin the 15 min of the baking time that i will b the cause
came out perfect. My third attempt at cake so I’m impressed. Just gotta be patient to let it cool then I’m gonna do a simple icing sugar and milk frosting, plus open a fresh tin of strawberry jam for the middle
Wow simple and affordable ingredients and the taste is to die for!loving the recipe!!!
if i wanted to replace the vegetable oil,wat would be the best ingredient to replace it with?
Hi Christine, you could try and replace it with the equivalent amount of butter but I’m guessing you may need to add a little more liquid to your mixture. You would need to experiment.
Great recipe, thanks! I reduced the sugar to 1 1/2 cups, and increased the vanilla essence to 2 tsp as mentioned in the comments, and it worked perfectly.
Its my 2nd time making this great, tasty & easy cake.I loved it! I used 1.5 cups of sugar & 2 tsp of vanila extract & it was perfect!
the cake ws sweet
Hey. Thanx for the recipe, I’ve been looking for one. But I was wondering, what is the conversion from cups to grams? Thanx again (:
I found this recipe by chance, and now I only use it for all my birthday cake orders. I have only good feedback from all my friends and family. Thank you “Just Easy Recipes”
The cake turned out tasty, but it had a bread-like texture. P.s. i made cupcakes, not cakes., and baked them for 18 minutes. What should i do to make it more cakey and moist?
Wow… Am always trying to bake cakes and this one is the ultimate best… Thank u ever so much!!
Tried the receipe taste was awesome. However the top n bottom of the cake wasn’t brown as shown in the figure. It was yellow. N the cake wasn’t soft either.. what do I do?
I loved this recipe
Hi,
We don’t get all purpose flour this side of the world, can I use cae flour instead
I did tried cake flour its work waooo
Fail! Okay so I made 1 rectangle cake instead of 2 rounds and even after 50 minutes, it did not cook through. Should the hot milk and butter cool before adding to the mixture?
Made this last night but I halved the recipe. It baked perfectly. Added extra vanilla to hide the oil taste and mixed by hand using a balloon whisk.
Like the rest have mentioned about the sugar, I agree with their suggestion of just 1 and a half cups of sugar instead of two.
The cake was moist and delicious on its own but I dusted some icing sugar just to make my cake pretty.
I used one 23x23cm square pan and baked my cake for 20 minutes flat on a 180 degrees preheated oven.
Thank you for the lovely recipe!
Great, i want to halve the recipe too! and use just one 23cm round tin. You only baked for 20 mins.. thanks, ill keep an eye on it
Hi. I am going to try this but I’m not quite sure when u mention 1 cup what’s the measure in grams for non liquid items and ml for liquid contents.
Do you use normal granulated sugar or castor sugar in your recipe. Also could i use Cake Flour instead of All Purpose flour?
The cake was way to sugary so I thk nxt time 1 half cup but texture great first time I baked sponge wit oil
Hi
Going to try this recipe, one question,
which sugar to use, caster sugar or granulated sugar?
1 cup of gran sugar = 200g
1 cup caster sugar = 225g
Help….
Going to try this recipe,
Had a quick question,
Do I add all ingredients in point 4 ( flour milk oil etc) together in one go? Or one by one ?
Thanks
This recipe is amazing!!!! I used it for wedding cakes and birthday cakes. It’s so versatile. I have added different flavours and the cake holds well.
just baked it. 5 stars to a fool proof cake. thank you
Was looking for a vanilla cake recipe. I think I’ll go with this one. Thanks.
Cake doesn’t want to cook after 50 min in oven
So easy nd so delicious. I loved it
I know this is an old recipe but I tried this last night and followed it to a T. I tested the cake at 40mins but it was not quite done; hence in MY oven, it took the full 50mins of baking time, in 2 8″ pans, at 350degrees. The cake was delicious!! It was great on its own and awesome with whipped cream and some berries. Love it!!! Definitely a keeper!! Thank you 🙂
Hi, can you please tell me that at what temperature I sjould bake the cake after preheating at 180degrees??
Lovely. …no words. …I halved the quantity and made a beautiful cake in 8 inch round tin. …
will use this many times from now on. ….
Thank you
Hi can we cook it in microwave …
I was soo excited to try this cake after reading all the reviews I jumped up and baked it right away.
Am no novice, but I’ve been looking for the perfect vanilla cake using oil ever since I found a chocolate cake using oil thats puree heaven.. Have sold manyyy
This cake is indeed sweet. The texture for me is too “stiff” it is not dry but it is not a soft cake.. It has the consistency of a cake dat has a little too much flour
My kids loved it because they love sugar and the flavour after i played with it was really nice lol
I tweeked the flavouring a bit by putting in my measuring cup, 4 teaspoons almond essence and 1 teaspoon vanilla essence then filled up to 1 cup mark with milk
Used everything else as is
I Will bake again but will have to play with the sugar and flour quantities because I think that with a few changes it will b just what am looking for.
for four cups of floor hw many eggs ar required.nd wat of one hu didn’t have an electric mixer wats d subtitute
for four cups of floor hw many eggs ar required.nd wat of one hu dosnt have an electric mixer wats d subtitute
I made th cupcake recipe similar to this one and it was a super hit. Just wondering will this oil based cake work under fondant? Butter cakes are more firm but I prefer oil ones so checking if I can use it to cut and carve under fondant?
Excuse my ignorance but if you preheat the oven on 180 does it mean you have to bake the cake on that same degree. Meaning on 180 until finish?cause my cake git burnt when it was just 15 minute in.
This is an awesome recipe, i’ve used it many time for my kids birthday cakes. i do however reduce the sugar and compensate with the frosting
Cake came out great but too sweet. Will cut down on the sugar next time.
Can i substitute the milk with buttermilk?
awesome loved it more recipes pleeeeez
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